Spanish Egg & Shrimp Skillet
Method
Heat the olive oil in a large non-stick skillet over medium heat.
Add the onion, red bell pepper and courgette and cook for 5–6 minutes until softened.
Add the garlic, smoked paprika and sweet paprika and cook for 30 seconds.
Stir in the chopped tomatoes and cherry tomatoes and cook for 3–4 minutes until slightly thickened.
Add the shrimp and cook for 2–3 minutes, turning once, until pink and cooked through.
Make four small spaces in the tomato mixture and crack an egg into each one.
Cover the skillet and cook until the egg whites are set and the yolks are cooked to your preference.
Sprinkle with fresh parsley and serve immediately.
Add the shrimp only after the vegetables and sauce are ready. Shrimp cook very quickly, and adding them too early can make them firm and rubbery.
Nutrition Facts
Per serving
